I am a slow learner, but finally decided to contribute to the bloggesphere for the first time, with a few recipes.
This morning our YSA ward had a Munch and Mingle (it's a montly activity). My sweetheart suggested our own version of Egg McMuffins... still haven't come up with a catchy name for them. So we made the egg part of the sandwhich and the Bishop's wife made the muffin part. They tasted pretty good and we had them again for dinner, since we had plenty of left-over eggs. Just needed to make some quick bisquits, freshly cooked bacon and voila!
Von's Egg Cassarole- Richelle's version:
1 Dozen eggs, or more
1 Cup Sour Cream
1 Cup grated cheddar cheese or more
1 1/2 small can green chiles
Salt and Pepper
Opptional- Browned ground sausage, or diced cooked bacon, or diced ham
Blend the eggs first, then add the sour cream and mix until well blended.
Fold in green chiles and cheese and optional sausage, bacon or ham...then sprinkle with salt and pepper to taste.
Bake at 350 for 25 minutes then sprinkle more cheese on top and finish baking till set up.
While the eggs are cooking prepare the bisquits and bake them as soon as the eggs come out of the oven. Turn the oven up to 450 degrees before baking the bisquits
Quick Bisquits:
2 Cups Self Rising Flour
1 Cup or more Heavy Whipping Cream
To two cups of SR Flour, pour 1 cup cream and stir till moistened, continue to add cream till the dough is manageable, not too dry or too wet. Try not to work the dough too much or they will be tough.
Roll onto floured countertop to 1/2 to 3/4 inch thick. Cut dough into 3 x 3 squares and place on a lined cookie sheet. Bake for about 10 min. or until lightly browned. Remove pan from oven, cool slightly then fork split bisquits, cut egg cassarole to fit bisquits. Top with more ham, cheese, catsup, salsa or nothing... and place bisqut top on and enjoy!
